Quick Shortbread Cookies

Name: Quick Shortbread Cookies
Total time: 20 min
Yield: 8-10
Ingredients: butter - 120 g; flour - 250 g + a little more for rolling out the dough; semolina - 100 g; salt - 1/4 h. l.; baking powder - 1 tsp; sugar - 120-150 g; egg - 1 pc.

Cookinero 17 November 2022

Shortbread cookies in haste can be prepared at least every day, it is so easy to prepare and affordable in terms of ingredients. Want to make it a little more difficult? Please! Add 50 grams of chopped walnuts, a teaspoon of lemon zest or a tablespoon of cocoa powder to the dough. The most careful ones may not break the cookies, as we did, but immediately after they are ready, cut the layer with a sharp knife into even rhombuses or squares. Such shortbread cookies can be served with tea or coffee, supplemented with jam, as well as chocolate or nut paste.

How to cook Quick Shortbread Cookies

Step 1

Prepare the dough for shortbread cookies in a hurry. To do this, cut the butter into small cubes and place in a large bowl. Leave at room temperature for 30 minutes.

Step 2

Pour flour into a large bowl. Add semolina, salt and baking powder. Stir with a fork or whisk. Heat the oven to 180°C.

Step 3

Beat soft butter for shortbread dough with a mixer. Gradually, without stopping beating, add sugar. The result should be a lush light mass of a uniform consistency.

Step 4

Add egg and beat again. Add the resulting egg-butter mixture to the flour mixture and mix thoroughly. The dough for shortbread cookies is ready in a hurry.

Step 5

Put the cookie dough on a table dusted with flour and roll it into a layer 7-8 mm thick. Transfer it to a baking sheet lined with baking paper.

Step 6

Place a baking sheet with a layer of dough in the oven for 20-25 minutes. Let cool completely. Break the layer into pieces of arbitrary size. Shortbread cookies in haste can be sprinkled with powdered sugar.

Quick Shortbread Cookies - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter in this shortbread cookie recipe?

Yes, you can substitute margarine for butter, but keep in mind that margarine may alter the flavor and texture slightly. Use a high-quality margarine with a fat content similar to butter for best results.

How should I store these shortbread cookies, and how long do they last?

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, they can be frozen for up to 3 months.

Can I make these cookies gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Adding a bit of xanthan gum (if not already in the blend) can help mimic the texture of traditional shortbread.

What’s the best way to prevent the dough from sticking when rolling it out?

Lightly flour your work surface and rolling pin. If the dough is too soft, chill it for 15–20 minutes before rolling to make it easier to handle.

Can I make these cookies without eggs for a vegetarian version?

This recipe can be made egg-free by substituting the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, or a commercial egg replacer, though the texture may be slightly different.

Can I freeze the cookie dough for later use?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.

How can I make these shortbread cookies more festive?

Add a sprinkle of cinnamon or vanilla extract to the dough, or decorate the baked cookies with melted chocolate drizzle, crushed nuts, or colored sprinkles before serving.

Why do I need to chill the butter before using it?

The butter should actually be softened (not chilled) for creaming with sugar, but cutting it into small cubes and letting it sit at room temperature for 30 minutes ensures even softening for a smooth, fluffy dough.

Can I use brown sugar instead of white sugar for a deeper flavor?

Yes, brown sugar will add a caramel-like flavor. Note that it may make the cookies slightly softer and darker in color compared to using white sugar.

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